Edible oil product.



CARLETON ELLIS, F MONTCLAIR,'NEW JERSEY.

EDISBLE on. rnonvc'r.

No Drawing.

5 State of New Jersey, have invented certain new and useful Improvementsin Edible Oil Products, of which the following is a specification.

This'invention relates to a process of making an edible oil productespecially a composition suited for use as a vegetable lard and relatesin particular to the use of hydrogenated oils and the like, especiallyin conjunction with cocoanut oil or fat With or without hydrogenationtreatment, and re lates in particular to a process of making acomposition comprising hydrogenated soya bean oil or cotton seed oil andcocoanut oil and to the composition derived by such process all as morefully hereinafter described and as claimed.

Ordinary cotton seed oil has a slightly disagreeable odor and is liquidin consistency. By a treatment with hydrogen in the presence of acatalyzer, such as finely divided nickel, a solid product is securedwhich is practically free from odor, and which may be made to blendunder certain circumstances w1th OllS or fat such as cocoanut oil,

to produce a vegetable lard, particularly well adapted to culinaryoperations. Such a product, however, is not fully satisfactory inappearance for many purposes, and by the present invention specialtreatment is provided which affords a product of the proper appearance.

To illustrate the present invention, the following formula and method oftreatment will be given: Ninety parts of cotton seed 40 oil are mixedwith ten parts of cocoanut oil and the mixture subjected to the actionof hydrogen at a temperature of from 150 to 160 C. in the presence offinely divided nickel, whereby a large proportion of the unsaturatedmaterial is converted into saturated material. The iodin number of thecomposition may be thereby reduced from about 110 to 120 .down to about20 to 30 or thereabout. A solid composition is produced, which is thensubjected to the opera- Specification of Letters Patent. Patented Sapi5, 10, 1912'. Application filed May as, 1912. Serial No. 700,234.

tion of aeration. The aeration treatment comprises beating thehydrogenated product with rapidly revolving paddles or blades, until asufficient quantity of air is incorporated in the product, in a finelyvesiculated position, to produce a material of the proper consistencyand light colored appearance. Ordinarily I prefer to incorporate in thismanner a volume of air equal to 5% to 10% v of the volume of the oilwhich is being aerated. The proportion of cocoanut oil which may be thusincorporated is pref erably about 10%, although twice this amount may beused if desired. The amount should not, however, under ordinaryconditions, exceed 30%, unless care be taken to completely hydrogenateall unsaturated material in the cocoanut oil. To be sure, cocoanut oilhas an iodin value of only 7 to 10 which is indicative of the smallproportion of unsaturated bodies present. But, in spite of this,-inorder to secure a permanent product, which does not, separate or growlumpy on standing, and which remains in a'perfectly neutral conditionfor a long period of time, even when exposed to the air, it is desirablethat the iodin number of the cocoanut ,oil should be reduced topractically zero, if larger proportions than 30% or thereabout, areincorporated with the hydrogenated cotton seed oil.

In a similar manner, cocoanut oil may be incorporated in aerated mixturewith hydrogenated corn or peanut oil, or similar vegetable oils, itbeing desirable to mate-. rially reduce the iodin number byhydrogenation, in the case of these oils, in the event cocoanut oil tothe extent of 20% or 30% is to be incorporated. In any case,hydrogenation shouldpreferably be carried to the point where a soft bodyof the consistency of ordinary lard is produced.

The advantages of such a product over ordinary lard are several. One isthat owing to the high evaporation point, of the morevolatile componentsof the hydrogenated product as above set forth, there is less smoke andfume caused when heating these oils in culinary operations. Furthermore,owing to the higher temperature which may hydrogenation of this oil issometimes troube reached with compositions of this cl1aractor, bettereffects are secured, especially in frying operations.

While it is possible to aerate ordinary fat, by treating in the mannerdescribed, it is difficult to produce a product which will keep for along period when intlmately incorporated with air in thls manner, andtreatment with hydrogen enables a stable product to be secured. Byhydrogenating the'cotton seed or corn oil or similar oils to materiallyreduce the iodin number, the more sensitive double bonds are saturatedwith hydrogen and thereby eliminated and oxidation tendency is reducedtoa minimum.

Various catalyzers may be used in hydrogenating the oil in accordancewith the pres ent invention, but I preferably make use of either finelydivided nickel or metallic cerium, or a mixture of metallic nickel andcerium.

The introduction of hydrogen into cocoanut oil is rather diflicult, andthe complete blesome. In order to effect a complete treatment of thisoil and other oils which are rather resistent to hydrogenation, Ipreferably dissolve the oil in a solvent which is a good solventrelatively speaking, for hydrogen gas. Many oils, glycerin, water andthe like, dissolve only very small quantities of hydrogen gas. On theother hand, solvents such as ordinary alcohol, wood alcohol, ethylacetate, benzol, xylol, toluol, carbon tetrachlorid and the like, absorbhydrogen more readily. Some of the solvents, such as alcohol, do not mixreadily with oils such as cotton seed oil in the cold, but when heatedto a temperature such as is employed in hydrogenation, the oil andalcohol or other similar body, mix readily and the thinning or solventmaterial serves as an absorbing body for the hydrogen gas. The advantageof operation in this way is that even though the catalyzer becomescoated with oil which is saturated with hydrogen gas, the thinningsolvent acts as a carrier of hydrogen gas to the catalyzer and fromthence to the unsaturated oil. Also it renders the oil more mobile, sothat difi'usion takes place to a greater extent, and the saturatedmaterial formed, thus diffuses away from the catalyzer and permits theunsaturated material to come in contact therewith. Some of the solventsreferred to,show a tendency within certain limits, of absorbing greaterquantities of hydrogen with increase of temperature. The alcohols aswell as the hydrocarbons, mentioned, show this peculiarity which isadvantageous because it is usually true that increase in temperaturecauses gases to become less soluble in liquid materials.

To recapitulate, the process involves hy- I drogenating an oil of avegetable nature, such as cotton seed, corn or peanut 011, to produce ahydrogenated product substantially unaflected by the action of air whenintimately incorporated therewith and In mixing such normally liquidoils, stiffened or hardened by hydrogenation, with a smaller quantity ofan oil or a normally hard fat or grease, such as cocoanut 011, which,preferably, has also been hydrogenated to' reduce its iodin numbersubstantially to zero, and in preferably chilling and beating thecomposition to introduce a quantity of air to aerate same, said quantityof an being preferably an amount-equal to 510% of the total volume ofthe oil.

Reference is herein made to my co-pending application Serial No.714:,323, filed Aug. 10, 1912, as regards certain dlvislonal matterwhich is not claimed herein.

What I claim is z- 1. The process of making an edible oil whichcomprises hydrogenating cotton seed oil and cocoanut oil, and inaerating same.

2. The process of makmg an edible oil which comprises hydrogenatingcotton seed oil, adding cocoanut oil and aerating to introduce a volumeof air at least 5% of the volume of the oil composition. 3. An edibleoil composition comprising hydrogenated cotton seed oil and cocoanut oilcontaining vesiculated air.

4. An edible oil composition comprising edible hydrogenated vegetableoil containing vesiculated air.

5. An edible oil composition comprising hydrogenated cotton seed oilcontaining vesiculated air.

6. An edible oil composition comprising hydrogenated cotton-seed oil andother edible oily material blending therewith, said compositioncontaining vesiculated air.

7. An edible oil product comprising a major proportion of hydrogenatedcotton seed oil and a minor proportion of cocoanut oil,

said composition containing vesiculated air.

8. An edible oil composition comprising about 90% of hydrogenated cottonseed oil and about 10% of cocoanut oil; said composition containing 510%by volume of vesiculated air.

9. An edible oil drogenated cot-ton ated cocoanut oil.

10. An edible oil product comprising hydrogenated cotton seed oil and acocoanut oil stiffening material.

11. An edible oil product comprising hydrogenated cottonseed oil andedible oily material blending therewith.

12. An edible oil product of lard-like consistency comprising ediblehydrogenated oil and edible oily material blending therewith.

13. An edible fatty product of substanproduct comprising hyseed oil andhydrogentially lard-like consistency, comprising edisex and State of NewJersey this 23rd day Ble hydrogenateld -(t1: il miterial lslind edibleof May A. D. 1912.

atty material b en ing t erewit 14L An-- edible fatty product comprising.CARLETON ELLIS 5 edible hydrogenated oil material and edible Witnesses:

fatty material blending therewith. BIRDELLA M. ELLIS, v

SIgned at Montclair in the county of Es- ANITA B. FERRIs.

